Pemurnian dan Pengaruh Pengolahan terhadap Parvalbumin Ikan Bawal Tawar dan Ikan Bawal Laut
Date
2023-01-19Author
Syahidah, Difa Maulina
Nugraha, Roni
Abdullah, Asadatun
Metadata
Show full item recordAbstract
Jenis ikan yang banyak dikonsumsi di Indonesia salah satunya yaitu ikan
bawal. Ikan bawal yang umum dijumpai di Indonesia dapat dibedakan menjadi
dua yaitu ikan bawal tawar dan ikan bawal laut. Sampai saat ini, belum ada
sediaan diagnostik ikan bawal untuk penderita alergi ikan. Oleh karena itu,
penelitian ini bertujuan untuk memurnikan protein alergen dari ikan bawal dan
menentukan pengaruh perlakuan pemanasan melalui pemasakan berupa perebusan
pada protein alergen tersebut. Pemurnian dilakukan dengan metode presipitasi
menggunakan amonium sulfat. Penentuan konsentrasi protein larut air
menggunakan uji Bradford, kadar protein kasar dianalisis menggunakan metode
Kjeldahl dan profil protein parvalbumin diindentifikasi menggunakan metode
SDS-PAGE. Analisis kadar protein kasar terdapat perbedaan nyata antara jenis
ikan bawal tawar dan ikan bawal laut. Proses pengolahan dengan pemasakan
berupa perebusan berpengaruh terhadap kadar protein alergen yang terkandung.
Bobot molekul protein ikan bawal tawar dan ikan bawal laut berkisar antara 10-
154 kDa. Saturasi amonium sulfat terpilih untuk pemurnian yaitu 60-90%. Bobot
molekul protein parvalbumin berkisar antara 10-15 kDa. One of the most consumed types of fish in Indonesia is pomfret fish.
Pomfret fish that are common in Indonesia can be divided into two, namely
freshwater pomfret fish and marine pomfret fish. Until now, there is no diagnostic
preparation for pomfret for fish allergy sufferers. Therefore, this study aimed to
purify the allergen protein from pomfret and determine the effect of heating
treatment by cooking such as boiling on the protein allergen. Purification was
carried out by precipitation method using ammonium sulfate. Determination of
water soluble protein concentration using the Bradford test, crude protein content
was analyzed using the Kjeldahl method and the parvalbumin protein profile was
identified using the SDS-PAGE method. Analysis of crude protein content
showed a significant difference between the types of freshwater pomfret fish and
marine pomfret fish. Processing with cooking such as boiling also affects the
protein content of allergens contained. The protein molecular weight of freshwater
pomfret fish and marine pomfret fish ranges from 10-154 kDa. The selected
ammonium sulfate saturation for purification is 60-90%. The molecular weight of
parvalbumin protein ranges from 10-15 kDa.